Learn how to make the most delicious Taco Spiced Roasted Potatoes Oil-free with homemade taco seasoning! These are so rich in flavor, mildly spicy and so tender with slightly crispy edges. They are the perfect side for dipping into your favorite sauce or stuffing into tacos or vegan Mexican burrito bowls!
TACO SPICED ROASTED POTATOES
I shared these Taco Spiced Roasted Potatoes in my Instagram stories that I made for dinner this week and received a ton of messages asking for the recipe, so here you go! I created these on the fly for tacos that night and omg, they turned out so delicious, perfect texture and the most amazing flavor. I created a taco seasoning on the fly for these potatoes and it was magically delicious.
So, basically, if you are looking for a way to spice up taco night, burrito night, a vegan Mexican bowl or just to shove some delicious taco-spiced potatoes in your mouth, this is the recipe to do it. They are amazing in the tacos, mixed with corn, black beans and I drizzled them with my homemade Poblano Pepper Cream Sauce on top of it all. SO GOOD.
INGREDIENTS NEEDED
- Red or yellow skinned potatoes
- Chili powder: This is the standard American chili powder, which is a blend of different spices, not a habanero type of spice. You can use store-bought or my homemade blend.
- Ground cumin
- Chili powder
- Garlic powder
- Onion powder
- Dried oregano
- Coconut sugar
- Smoked paprika
HOW TO MAKE TACO SPICED ROASTED POTATOES
Step 1: Combine all of the taco seasonings in a bowl and whisk well.
Step 2: Coat the peeled potatoes with 1 1/2 tablespoons (2 tablespoons for more spicy) of the taco seasoning mix and add the salt and mix well with your hands, tossing repeatedly, until evenly coated.
Step 3: Spread onto a pan lined with parchment paper evenly so they aren’t overlapping.
Step 4: Bake at 400°F for 25-30 minutes until well browned and crispy edges.
WAYS TO SERVE THESE TACO MEXICAN POTATOES
Dipping Sauce: I love, loved these dipped into my Poblano Pepper Cream Sauce.
Tacos: I’ve also served them inside tacos with black beans, corn, vegan cheese and drizzle of poblano pepper cream sauce on top of the tacos.
Burritos:They’d also be amazing stuffed inside burritos.
Vegan Mexican bowls: Spice up a Mexican Burrito Bowl by adding these potatoes!
MORE VEGAN MEXICAN RECIPES
- Cheesy Mexican Tortilla Bake
- 30 Minute Mexican Chili
- Mexican Tahini Sauce and Sweet Potatoes
- Easy Vegan Mexican Cheese (6 ingredients!)
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If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Taco Spiced Roasted Potatoes (Oil Free!)
Ingredients
TACO SEASONING
- 2 tablespoons standard American chili powder (Store-bought or my homemade blend. Make sure it doesn't have added salt.)
- 1 teaspoon ground cumin
- teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon coconut sugar (secret ingredient that enhances the overall spices!)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle chile powder (adds another layer of smoky and spicy) optional
FOR THE POTATOES
- 2 pounds red or gold skinned potatoes, peeled and diced into 1/2 inch pieces
- 1 1/2 tablespoons of the above spice mix (use 2 for spicier potatoes)
- 1 teaspoon fine sea salt
Instructions
- Preheat an oven to 400°F and line a sheet pan with parchment paper.
- Combine the taco spices into a small bowl and whisk very well until thoroughly mixed.
- Make sure your potatoes are diced in the similar sizes so they bake evenly. 1/2 inch pieces bake beautifully and get cirspy edges. Add the peeled potatoes to a large bowl. Add 1 1/2 tablespoons of the taco seasoning (use 2 tablespoons for spicier potatoes) and add the salt as well. You will have extra seasoning leftover.
- Use your hands to toss the potatoes repeatedly until all are very well and thoroughly coated.
- Spread the potatoes out evenly onto the prepared pan, making sure they aren't overlapping.
- Bake on the middle rack for 25-30 minutes until very well browned and the edges are crispy. Eat right away. I love, loved these dipped into my Poblano Pepper Cream Sauce, but have also eaten them inside tacos with black beans, corn, vegan cheese and drizzle of poblano pepper cream sauce on top of the tacos. They'd also be amazing in burritos or Mexican burrito bowls.
These were so good! We had them with tofu scramble and toast and it was Soo perfect. Perfect addition to our weekend brunch. I bet they’d be delicious in a burrito or bowl.
So happy to hear that Shruthi!
Oh these sounds SO good! My family LOVES potatoes so these will be perfect:)
awesome, enjoy Mary!
I can’t have nightshades. Could I use sweet potatoes instead?
Sure! Follow this cooking method here for the sweet potatoes. https://thevegan8.com/mexican-tahini-sweet-potatoes/
Brandi!! These were wonderful! Added them to our taco bowls with brown rice, roasted chickpeas, and sauteed kale…the only thing missing was your delicious poblano cream sauce! The potatoes were seasoned perfectly with just the right amount of heat, and I’m excited to have extra seasoning leftover! In the middle of preparing the seasoning, I noticed there wasn’t a teaspoon measurement for the onion powder, so I just assumed it was 1 teaspoon 🙂 I loved the addition of coconut sugar! I know we’ll be making these potatoes again soon, but I can’t wait to use the seasoning on other things! Hope you and your family are doing well!
Yay Mandy! Thank you so much my friend for making them and letting me know! Your bowls sound fantastic and so delicious! Oops, will fix the onion powder measurement! Yes, the best tacos I’ve ever had have a very, very mild hint of sweetness, so the touch of sugar really makes it the best flavor! Thank you! Hope you are well!
Oh wow! These were fantastic. The spice blend was just right We had these on the side of a kale/salad bowl, served with your Poblano Pepper Cream Sauce. This will definitely be on a regular rotation at our house!
So very happy to hear that Julie, thank you!
Brilliant AGAIN!!! Brandi you’ve saved my life over and over again in this summer heat! I had been hesitating to turn my oven on long enough to roast anything because it’s been so hot here in Utah, but I just couldn’t wait any longer! The spice blend is delish, the timing just right. I put these in your vegan breakfast burritos (although I ate them for dinner) with your lemon cream sauce. Heaven in a tortilla!!!
Aww yay Heather! That makes me so happy to hear! Love that you added them to the breakfast burritos recipe and with the lemon cream sauce, I’m drooling reading all of that, haha!
We had this last night with roasted soy curls and collards. DELICIOUS. We inhaled it all. A definite keeper and top of our list.
Wonderful Shanna! Thanks for the awesome review!
Is there a substitute for the coconut sugar you would recommend? It’s the only thing I’m missing.
Regular sugar is fine! Let me know after you try them!
I was skeptical about potato tacos. Absolutely delicious. These were amazing as taco filling but would have equally great as a bowl. Thank you very much for sharing this recipe.
Curious to know if these would work in an Instant Pot?
Ooops – I meant an air fryer!
I think so, I don’t own one so I’m not sure on the time, but I think air fryer cooks a few minutes quicker!
I haven’t done them yet but I’ll slightly modify your recipe by leaving the skins on and tossing them in pure olive oil and using some leftover taco seasoning I have. In order to lower the starch I’m going to soak them for several hours. But these will make a great side dish thank you for sharing